Lagana is a Greek flatbread traditionally baked on Clean Monday, the first day of Lent… but let me say out loud that it’s a shame that it’s not eaten more as I think that it’s delicious, as Lagana bread is usually consumed with olives and taramasalata. To be honest, I can eat a whole loaf and make it a complete meal just by dipping it in the taramasalata and washing it down with some crisp white wine of course!
Hint: our Olympian Special White Flour is the perfect flour to use for Lagana.
Here’s my recipe!
- 5 cups Olympian Special White flour
- 1 tsp Salt
- 1/2 oz Olympian instant dry yeast
- 1 1/4 cup Warm water (around 40 degrees C)
- Sesame Seeds, To sprinkle on top
- Respect Extra Virgin Olive Oil
- In a large bowl or your mixer bowl add the Olympian Special White Flour.
- Mix the yeast in the warm water until dissolved
- Add the yeast water to the flour. Then add the salt.
- Knead the dough until it is somewhat elastic and can be rolled into a ball, it should unstick from the sides of the bowl. I used my regular mixer with the dough hook on low.
- Cover the dough ball with plastic wrap and let it sit in a warm place until it doubles in size (this should take about 45 minutes-1 hour). I heat my oven to 30 degrees Celsius and put the dough there.
- In the meantime, take a big pan, cover it with wax paper and brush some olive oil on it.
- Once it is ready, take the dough separate in two balls and flatten out on the pan in an oval shape. Wet your fingers and poke the dough so there are indentations. Sprinkle with sesame seeds.
- Bake in the oven at 190 degrees Celsius for about 40 minutes.